V.

SHIPS CATERING

ONBOARD
CATERING MANUAL

Version 1 06/02

1
V.Ships Catering has been appointed by the Owners/ Mangers of
your vessel to administer and supervise the victualling service on
provided board.

It is our responsibility that Officers and Crew are supplied with high
quality, nutritious meals at a pre-determined daily rate.

As a consequence some procedures and routines will change.

It is the intention of this manual to provide on board personnel,

responsible for certain catering and reporting functions, with accurate
information about the new procedures introduced by V.Ships
Catering.

Within this manual the new reporting system is presented.

The manual will also familiarise you with all official forms required and
will give basic instructions about how to fill those out and forward or
file the paperwork.

The information presented within this manual will enable on board

personnel to contribute to the success of the catering service.

2
 List of Forms and Reports

Report / Form Who When How

CF 01, Monthly Chief Cook / End of
email
Meal Count Master Month
CF 02, Gratuities,
Chief Cook / End of
Entertainment or email
Master Month
condemnation
CF 03, Monthly Chief Cook / End of
email
Inventory Sheet Master Month

CF 04, Food Chief Cook /

On Event email
Order Sheet Master
CF 04a, Local Chief Cook /
On Event email
Purchase form Master

CF 05, Loading Chief Cook /

On Event email
Evaluation Master

CF 06, Menu Plan Chief Cook Remain on board

CF 07, Cleanl.
Chief Cook Remain on board
Control Log
CF 08, Temp. Chief Cook /
Remain on board
Monitoring Log Engineer
CF 09, Chief Cook E. O. C. or
Master email
Appraisal by request
CF 10, Chief Cook Chief Cook
On Event email
Hand-over (New)
CF 11, Ships Superintendent/
On Event
Inspection Form Supplier

Supplier will forward invoices, backed up by duly

INVOICES stamped and signed original delivery notes via
mail

3
CF 01 Monthly Meal Count

In order to provide the owner/manager of the vessel with accurate

victualling figures it is imperative to obtain the exact number of meals
served during a specific period of time (1 month).
The monthly meal count form CF 01 contains three very important
columns:
a) Crew; There is a split in this column between regular crew and
“extra” crew. Regular crew is the number of crew as per standard
manning. Extra crew are all other crew, i.e. overlapping officers,
additional cadets etc.
b) Relatives; The number of relatives has to be indicated per meal for
the day the relative(s) joined and disembarked. For all other days it
is assumed that all meals were prepared for the relative(s),
therefor all meals need to be accounted for.
c) Guests; The number of guests has to be indicated per meal. If
guests stay on board for complete days, all three meals need to be
accounted for.
The column “Notes” should be used to convey any additional
information needed to charge extra meals to owner or charterer
accordingly.

It is most practical to fill out this form on a daily basis. The Master
should be responsible for the accuracy of the report, although he may
delegates the actual task.
The form needs to be completed in the end of each month. The Chief
Cook and the Master sign the form. An email version has to be
forwarded latest on the third day of the consecutive month to V.Ships
Catering.
The stamped and signed “Original” will remain on board filed by
Master for duration of 12 month.

4
V.Ships Catering

Monthly Meal Count

Vessel Month of

Crew
Relatives Guests
Ships position Date EXTRA NOTES
REG
B L D B L D B L D
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
0 0 0 0 0 0 0 0 0 0

Date Chief Steward / Chief Cook Master Vessel's Stamp

5
CF 02 Gratuities, Entertainment or Condemnation Form

All food items, which have been deployed from the inventory for any
other purpose then feeding officers and crew are listed and
accounted for by using the form CF 02.

The form needs to be completed on a monthly base. For each

gratuity, entertainment or condemnation event the following
information need to be provided:
a) The date the event took place
b) The Food Item actually deployed from the inventory, including its
Unit seize and the Quantity.
c) An Explanation why the item(s) was/ were deployed from the
inventory. I.e. refrigerator failure, gratuity to custom official or
special crew BBQ sponsored by charterer.

It is most practical to fill out this form whenever the incident occurred.
The Master should be responsible for the accuracy of the report,
although he may delegates the actual task.
The form needs to be completed in the end of each month. The Chief
Cook and the Master sign the form. An email version has to be
forwarded latest on the third day of the consecutive month.
The stamped and signed “Original” will remain on board filed by
Master for a period of 12 month.

6
V.Ships Catering

Gratuities, Entertainment or Condemnation

Vessel Month of

Office Use Office Use

Date Item Unit Quantity Explanation
Cost A B C

Date Chief Steward / Chief Cook Master Vessel's Stamp

Office Use Only

A Owner Acc. Sum Victualling Controller

B Manager Acc. Sum

Victualling Admin. Mgr.
C Other Sum

7
CF 03 Monthly Inventory Sheet

A physical inventory of all catering stores is a crucial point of the

operation. It determines the exact quantities of stores available on
board at the time of the inventory.
Generally physical Inventories shall be taken at the end of each
month.
There may be physical inventories requested by V.Ships Catering at
any given time.

The Master should ensure that the Chief Cook follows the proper
procedures as indicated in the Chief Cook’s handbook:
Ø All items in all stores need to be counted at once. During the
process of inventory taking no items must be issued.
Ø It is of advantage to conduct inventories with two persons, to
minimise errors.
Ø High accuracy is needed in regards of packing seize and weights.
It needs to be verified that actual packing sizes and weights are
the same as indicated in the inventory sheet.
Ø The contents of open boxes and cartons must be counted.
Ø Items inventoried by weight must be scaled, unless weight is
clearly stated on the label.
Ø If spoiled or damaged items are found during the inventory, those
must be discarded at once and the appropriate condemnation form
(CF 02) needs to be filled out.
Ø The only column to be filled out is the closing inventory, also units
need to be amended if they deviate from the units normally used.
Ø If unit size deviates from the unit indicated, it should be changed
accordingly.
Ø Items not on the Master list should be added at the bottom of the
last sheet.

Please note that also at the change of Chief Cook a physical

inventory must be taken by both persons and the hand-over form (CF
10) must be filled out and signed by both Crewmembers and the
Master.

8
 Monthly Inventory Sheet

VESSEL NAME FOR MONTH / YEAR

Frozen Meat, Poultry, Processed Vegetables, Fresh

M t Chuck
Beef KG Broccoli KG
Beef Silverside KG Beetroot KG
Beef Striploin 6 lbs avrg. KG Cabbage white KG
Beef Tenderloin 2-3 lbs KG Cabbage red KG
Beef Round, Topside KG Cabbage Chinese KG
Carrots KG
Beef Ground 90% fat free KG Cauliflower KG
Beef "stew meat" 90% fat free KG Cucumber KG
Beef "Ox-Tripes" KG Eggplant KG
Beef "Ox-Tail" KG Garlic KG
Beef "Ox Tongue" KG Ginger Root KG
Lettuce KG
Pork Leg, Bone in Skin On KG Onions, white Dry KG
Pork Leg, Bone out Skin Off KG Peppers, Green KG
Pork Neck Bone out KG Peppers, Red KG
Pork Loin Bone in KG Peppers, Hot Chilli KG
Pork Hocks KG Potatoes, large KG
Pork Spareribs KG Raddish, White KG
Tomatoes, Half ripe KG
Lamb Leg Bone in KG Turnips KG
Mutton Carcasses KG Zucchini KG
Dill KG
Chicken Fryers 1.1 Kg each, w/o Giblets
KG Parsley KG
Chicken Legs KG Cilantro / Corrinader KG
Chicken Breast No Skin, 125 - 150 gr.KG
Vegetables, Frozen
Turkey Whole 14- 16 Lbs. KG Broccoli KG
Turkey Breast No skin, No bone KG Carrots KG
Cauliflower KG
Bacon smoked boneless sliced KG French Fries KG
Bacon "English Style" sliced KG Green Peas KG
Frankfurter Sausage KG Green Beans KG
Salami, Italian KG Mixed Vegetables KG
Salami KG Spinach, chopped KG
Prosciutto Ham KG
Mortadella KG Dried Vegetables
Beans, White small KG
Corned Beef 3Kg Tin TIN Beans, White large KG
Ham, Schoulder, Danish 5 kg tin TIN Beans, Kidney red KG
Beans, Black Eye KG
Frozen Fish, Seafood, Tinned Beans Moong KG
Fi h Snapper, Whole
Red KG Dhall Toor, (Thor) KG
Mackerel, Whole KG Dhall Massor KG
Cod Fillet KG Dhall Moong KG
King Fish Fillet KG Dhall Urad KG
Tinapa KG Dhall Gram KG
Toyu KG Dhall Channa KG
Sardines KG Potato Instant Powder Tin = 2Kg TIN
Salmon Whole KG Peas split yellow KG
Peas Split Green KG
Squid whole KG
Squid tubes KG Tinned Vegetables
Bay Shrimp KG Baked Beans 1/1 tin TIN
Corn Kernels 1/1 tin TIN
Anchovies Fillets 125 Gr Tin TIN Indian Hot Chilli Pickle JAR
Sardines in tomato 125 Gr Tin TIN Indian Hot Garlic Pickle JAR
Sardines in Oil 125 Gr Tin TIN Indian Hot Lemon Pickle JAR
Tuna in Water 350 Gr Tin TIN Indian Hot Mango Pickle JAR
Mushroom Cut 1/1 tin TIN
Pickles Dill 850 ml Jar JAR
Pickles Mixed 850 ml Jar JAR
Tomato Paste 1/1 tin TIN
Tomato Pealed 1/1 tin TIN

CHIEF COOK SIGNATURE MASTER SIGNATURE

9
CF 04 FOOD ORDER SHEET

For all orders processed by V.Ships Catering the following guidelines

should be observed:

Ø The completed order form has to be send 7 days prior the loading
to V.Ships catering only. Therefore the fastest and most
economical way should be used. If the facility exists email is
preferred to fax.
Ø The ship will receive a confirmation from V.Ships Catering, that
your order was duly received. If that confirmation was not received
at the end of the following working day, please re-send the order.
Ø 24 hours prior to the loading the ship will be informed which
supplier has been appointed to deliver the order.
Ø If there are any changes or last minute additions, those must be
sent to V.Ships catering office at earliest convenience, at least 24
hours prior to arrival in port.
Ø Bulk Items, frozen and dry goods should be ordered for a period of
1 to 3 months, conditional on storage capacities on board. We will
let you know if the port you choose is suitable.
Ø Fresh and perishable items should be ordered every 2 to 3 weeks,
depending on your sailing schedule.
Ø The Purchase order form contains two columns to be filled out. For
all items ordered the stock on hand needs to be indicated as well
as the quantities ordered.
Ø In the order column quantities should corresponding with packing
specs, if possible. For example order one case (360 each) not
350, or Peeled Tomatoes order 12 tins not 13 or 11.
Ø Items that are not included in Food Order Sheet should be added
at the bottom of the list. If feasible those will be supplied.

10
V.Ships Catering CF 04

Food Order Sheet

VESSEL NAME
Vegetables, Fresh Stock Order
LOADING PORT Broccoli KG
DATE / TIME ARRIVAL Beetroot KG
ORDER DATE Cabbage white KG
Cabbage red KG
Frozen Meat, Poultry, Processed Meats Stock Order Cabbage Chinese KG
Beef Chuck KG Carrots KG
Beef Silverside KG Cauliflower KG
Beef Striploin 6 lbs avrg. KG Cucumber KG
Beef Tenderloin 2-3 lbs KG Eggplant KG
Beef Round, Topside KG Garlic KG
Ginger Root KG
Beef Ground 90% fat free KG Lettuce KG
Beef "stew meat" 90% fat free KG Onions, white Dry KG
Beef "Ox-Tripes" KG Peppers, Green KG
Beef "Ox-Tail" KG Peppers, Red KG
Beef "Ox Tongue" KG Peppers, Hot Chilli KG
Potatoes, large KG
Pork Leg, Bone in Skin On KG Raddish, White KG
Pork Leg, Bone out Skin Off KG Tomatoes, Half ripe KG
Pork Neck Bone out KG Turnips KG
Pork Loin Bone in KG Zucchini KG
Pork Hocks KG Dill KG
Pork Spareribs KG Parsley KG
Cilantro / Corrinader KG
Lamb Leg Bone in KG
Mutton Carcasses KG Vegetables, Frozen Stock Order
Broccoli KG
Chicken Fryers 1.1 Kg each, w/KG Carrots KG
Chicken Legs KG Cauliflower KG
Chicken Breast No Skin, 125 - KG French Fries KG
Green Peas KG
Turkey Whole 14- 16 Lbs. KG Green Beans KG
Turkey Breast No skin, No bonKG Mixed Vegetables KG
Spinach, chopped KG
Bacon smoked boneless sliced KG
Bacon "English Style" sliced KG Dried Vegetables Stock Order
Frankfurter Sausage KG Beans, White small KG
Salami, Italian KG Beans, White large KG
Salami KG Beans, Kidney red KG
Prosciutto Ham KG Beans, Black Eye KG
Mortadella KG Beans Moong KG
Dhall Toor, (Thor) KG
Corned Beef 3Kg Tin TIN Dhall Massor KG
Ham, Schoulder, Danish 5 kg tin TIN Dhall Moong KG
Dhall Urad KG
Frozen Fish, Seafood, Tinned Fish Stock Order Dhall Gram KG
Red Snapper, Whole KG Dhall Channa KG
Mackerel, Whole KG Potato Instant Powder Tin = 2Kg TIN
Cod Fillet KG Peas split yellow KG
King Fish Fillet KG Peas Split Green KG
Tinapa KG
Toyu KG Tinned Vegetables Stock Order
Sardines KG Baked Beans 1/1 tin TIN
Salmon Whole KG Corn Kernels 1/1 tin TIN
Indian Hot Chilli Pickle JAR
Squid whole KG Indian Hot Garlic Pickle JAR
Squid tubes KG Indian Hot Lemon Pickle JAR
Bay Shrimp KG Indian Hot Mango Pickle JAR
Mushroom Cut 1/1 tin TIN
Anchovies Fillets 125 Gr Tin TIN Pickles Dill 850 ml Jar JAR
Sardines in tomato 125 Gr Tin TIN Pickles Mixed 850 ml Jar JAR
Sardines in Oil 125 Gr Tin TIN Tomato Paste 1/1 tin TIN
Tuna in Water 350 Gr Tin TIN Tomato Pealed 1/1 tin TIN

11
CF 04a LOCAL PURCHASE FORM

V.Ships catering gives to the vessel the possibility to buy some items
locally not exceeding 10 USD per standard crewmember per month.
With a manning of 22 crew a total of 220 USD are allowed to be used
for “local purchases”.
These funds should be used for items bought from local markets, like
fruits, vegetables or other local specialities.
The funds can also be used to buy in emergency other items may be
necessary.
V.Ships C atering

Local P urchase Form

V essel M onth of

N um ber of regular crew

D ate Item s purchased U nit Q uantity C os t

T O T AL $ -

D ate C h ief C o ok M aster V es sel's S tam p

It is most practical to fill out this form whenever items are purchased
locally. All local purchases must be authorised by the Master.
The Chief Cook and the Master sign the form. An email version has
to be forwarded latest on the third day after the purchase to V.Ships
catering.
The stamped and signed “Original” including the relevant receipts etc.
will remain on board filed by Master for duration of 12 month.
No funds can be carried forward; unused funds can not be utilised in
consecutive month.
12
CF 05 LOADING EVALUATION FORM

In order to respond to possible problems occurring during the loading

/ receiving of ships provisions, V.Ships Catering needs to be informed
about any incidents.
All necessary information can be communicated via the Loading
Evaluation Form. The form is self-explanatory.
Only two columns may require additional instructions.
RETURNED: If any items are returned to the supplier and therefor
are not taken on board, it should be indicated by marking “yes” in the
returned column.
ALL ITEMS RETURNED TO SUPPLIER MUST BE CROSSED OUT
FROM THE INVOICE PRIOR TO SIGNATURE.
There might be cases in which you want to return an item and the
supplier agrees on deducting it from the invoice in full or partially, but
does not want to physically take the item back.
In that case RETURNED column should indicate “no” and REDUCED
FROM INVOICE” should indicate “yes”.

The Loading Evaluation Form should be filled out after each loading.
An email version has to be forwarded latest on the third day after the
loading.
The stamped and signed “Original” will remain on board filed by
Master for duration of 12 month.
V.Ships Catering

Loading Evaluation

SUPPLIER EXAMPLE ADEQUATE PACKING 1 2 3 4 5

DATE OF DELIVERY 1-Jan-01 CORRECT TEMPERATURES 1 2 3 4 5
PORT OF DELIVERY EXAMPLE PORT GOODS WELL WITHIN EXPIRY DATE 1 2 3 4 5
INVOICE NUMBER 123456 GOODS ACCORDING TO SPECS 1 2 3 4 5
SUPPLIER HELPFUL 1 2 3 4 5
RATE FROM 1-5, WHERE THERE 1 IS BEST AND 5 IS INADEQUATE

REDUCED FROM
RETURNED OFFICE USE ONLY
ITEM DESCRIPTION PROBLEM INVOICE
YES NO YES NO QUANT. UNIT COST TOTAL

Lettuce Local Green lettuce Was already old no yes

Bulk frozen,
Beef striploin Brazilian inadequate packing, Yes yes
Seize not as
Whole Chicken from USA, Seize 6LB requested, much too no no

Date Chief Cook Master Vessel's Stamp

13
CF 06 Menu Plan

It is important to plan when which products are used. A proper menu

planning will ensure that meals are well balanced.
The Chief Cook must produce a weekly MENU PLAN in advance.
It needs to be presented to the Master, who acknowledges it prior
posting in all mess rooms.
Following criteria need to be observed:
Ø All menus need to be well balanced.
Ø Beef, pork, poultry, lamb, fish and seafood should be used evenly
and must not be repeated in various dished within one meal. If
there is for example chicken noodle soup served it should not be
followed by roasted chicken etc.
Ø All inventory items should be used evenly according to the levels
of stocks. Some items will be available in higher quantities,
therefor these items need to be served more often.
Ø Fresh and perishable items must be used prior to the expiry date
in favor of frozen or tinned alternatives.
Ø At all times consideration must be taken to ethnically required
foods for crew. Different Nationalities eat differently. The menu
must contain choice, which are suitable for all crew.
The MENU PLAN should be filed by the Master and kept on board for
a period of 12 months.
At times V.Ships catering may requests for a copy to be sent.
Ships Name: MV "EXAMPLE"

Meal Plan for the week from: __ / __ / __ to: __ / __ / __

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Toast Cheese Omelet Scrambled eggs Mushroom Omelet Scrambled eggs Potato omelet Scrambled eggs Pancake
Butter Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal Cream of Wheat Oatmeal
t
as

Marm./Jam Bacon Ham Bacon Ham Bacon Ham Bacon

kf
ea

Honey Rice Corned Beef Rice Corned Beef Rice Corned Beef Rice
Br

Cheese Yogurt Rice Yogurt Rice Yogurt Rice Yogurt

Cold cuts
Soup White beans Beef noodle Lentils Vegetable cream Mulligatawny Red Beans Potato

Salad Tomato/Cucumber Cabbage Tomato/Cucumber Tomato/Cucumber Boiled Eggs Tomato/Cucumber Cabbage

Lettuce/Onion Slaw Lettuce/Onion Lettuce/Onion Red Beets Lettuce/Onion Slaw
Entrée Beef Stew or Stir fry Fish'n Chips Lasagna Bolognese Chicken Legs Sweet and Sour Fish Pork Adobo Hamburger
h
nc

Fresh Vegetables Fish Curry Fresh Vegetables Chicken Tandori Fresh Vegetables Fresh Vegetables Chickenburger
Lu

Chicken Curry Fresh Vegetables Lamb Bihrani Fresh Vegetables Fish Curry Pork Kurma French Fries
Phil +Basmati Rice Phil +Basmati Rice Phil Rice Phil +Basmati Rice Phil +Basmati Rice Phil +Basmati Rice Phil +Basmati Rice
Dessert Vanilla Custard Rice Pudding Strawberry Jell-O Chocolate Cream Fruit Compote Cherry Jell-O Semolina Flan

Soup Tomato Mushroom Onion Asparagus Leek Minestrone Chicken Noodle

Salad Nicoise Tomato/Cucumber Greek Tomato/Cucumber Marinated Tomato/Cucumber Tomato/Cucumber

Lettuce/Onion Lettuce/Onion Vegetable Lettuce/Onion Lettuce/Onion
Entrée Pork Satay BBQ Chicken Red Snapper Oxtail Kare Kare Bahria Machli Fish Roasted Chicken Striploin Steak
er

Chicken Satay Chicken Kurma Whole fried Assort. Vegetables Assort. Vegetables Assort. Vegetables Assort vegetables
nn

Assort. Vegetables Assort. Vegetables Assort. Vegetables Lamb leg Vindaloo Suffed Milkfish Chicken Breast
Di

Chole (Chick peas) Masaledar Sem(Beans Mattar Paneer Bhartha (Eggplant) Masur Dahl Aloo Gobi Vegetable Kurma
Phil +Basmati Rice Phil +Basmati Rice Phil +Basmati Rice Phil +Basmati Rice Phil +Basmati Rice Phil +Basmati Rice Phil +Basmati Rice
Dessert Stewed Fruits Ice Cream Cake Ice Cream Flan Caramel Cake Ice Cream

Acknowledged by Master: Prepared by Chief Cook:

Name Signature Name Signature

14
CF 07 CLEANLINESS CONTROL LOG

The intention of introducing a CLEANLINESS CONTROL LOG is to

insure and document that food production, storing and service are
conducted in a safe, hygienic and sanitary manner. That is in all our
interest.
The form consists of two main areas.
The top fields deal with the checking of general cleanliness.
This task is conducted daily, after the food operation has been
completed.
Either the Master or an officer delegated by the Master should carry
out a brief daily inspection and confirm the cleanliness of respective
areas.
If satisfying cleanliness is not achieved responsible personnel needs
to be summoned back. After correction a re-inspection will be
conducted to assure desired results are accomplished.
The bottom fields deal with items less frequently cleaned. Every time
such cleaning is carried out the person conducting the cleaning
should fill out the respective field in this form.
The CLEANLINESS CONTROL LOG should be completed weekly.
It remains filed on board by Master and should be available for
inspections for a period of 12 months.
V.Ships Catering Vessel Name: MS EXAMPLE
From: 01/01/02 To: 07/01/02

CLEANLINESS CONTROL LOG

The cleanliness of galley, pantry and mess rooms has to be checked daily after conclusion of evening
meal service.
The master can do that or an officer delegated by master.
If the initial result is insufficient, responsible personnel needs to be summoned back to finish up their
duties and areas should be re-inspected thereafter.

Checked by
DAY Areas Clean
Name / Rank Signature
MON
TUE
WED
THU
FRI
SAT
SUN

The areas listed below should be cleaned as indicated and the person conducting the task must confirm
cleaning commenced by signature

TASK FREQUENCY CONDUCTED BY POSITION SIGNATURE

WALLS / CEILING WEEKLY

OVENS/GRILLS/FRYER WEEKLY

LEGS /STRUCTURE TO
SINKS/TABLES ETC. WEEKLY

CHILLED AND DRY

WEEKLY
STORES

BI-WEEKLY
FREEZERS

This form remains on board, filed by master, and should remain available for inspection for a period of
12 month.

15
CF 08 TEMPERATURE MONITORING LOG

In order to guaranty that food stored on board remains safe and

suitable for human consumption, it should be stored under
appropriate ambient conditions.
It is important that foods are stored within proper temperature range.
Therefor temperature readings must be taken frequently and
recorded.
The TEMPERATUR MONITORING LOG has to be kept up-dated
twice daily.
Readings should be taken by a crew member or officer assigned by
the Master.
The form remains filed on board by Master and should be available
for inspections for a period of 12 months.
V.Ships Catering Vessel Name: MS EXAMPLE
From: 01/01/02 To: 07/01/02

TEMPERATURE MONITORING LOG

UNIT Unit MON TUES WED THUR FRI SAT SUN

No.

Temperature control standards:

-18°C/0°F and below All frozen foods
+1°C/34°F to +5°C/41°F All fresh perishable foods

Action taken if temperature out of range:

Readings taken by:

________________________________________________________________
Name / Position Signature Date

This form remains on board, filed by master, and should remain available for inspection for a
period of 12 month.

16
CF 09 CHIEF COOKS APPRAISAL FORM

The Master will appraise Chief Cook’s performance upon finishing of

contract or by request from V.Ships Catering.
The Chief Cook’s appraisal is based on fulfilling his duties as stated
within the Chief Cooks Handbook and this manual.
The contents of this form should be discussed with the Chief Cook.
If there are areas in which the performance is not satisfying, the Chief
Cook should be informed immediately, not only at the completion of
the appraisal form.
No copy of this form is to be retained on board. V.Ships Catering will
forward a copy to crew manager and manning office.
V.Ships Catering Vessel

Chief Cook Appraisal Form

The contents of this appraisal must be discussed with the Chief Cook.

Name of Chief Cook Sign On

Date of birth Sign Off

Nationality Reporting Period

MAINLY
YES NO

Did the Chief Cook produce good quality meals for officers and crew ?
Was the food suitable for all nationalities catered ?
Was the menu cycle prepared and presented for review in advance ?
Was the menu cycle followed ?
Were snacks available in the messrooms during the day and for watchkeepers at night?
Did the Chief Cook wear a clean uniform and presented himself well groomed ?
Was the galley and stores kept clean ?

Did the Chief Cook use fresh and fragile items prior to expiration ?
Did the Chief Cook waste food ?
Was the Chief Cook safety concious ?
Were the inventories reported accurate?
Did the Chief Cook prepare provision requests thoroughly?
Were required forms filled out accurately and on time?

Additional comments

MASTER
NAME SIGNATURE

17
CF 10 CHIEF COOK HAND OVER FORM

Whenever a change of Chief Cook takes place a handover is needed.

Both the leaving and joining Chief Cook will fill out the HANDOVER
FORM, attach a current inventory and hand it to the Master, who
should then file the form and the inventory, which will remain on
board for a period of 12 months.

If there is no time for both Chief Cooks to conduct an inventory

together the Master should assign an officer to carry out an inventory
with the Chief Cook leaving. The assigned officer should then receive
the storeroom keys that he is to handover together with the inventory
to the joining Chief Cook.
V .Ships Catering V essel N am e: M S EXA M PLE

C hief C ook H andover Form

D ATE:_________________

CH IEF CO O K
H A ND IN G O VER
N AM E SIG N ATU RE

CH IEF CO O K
TAK IN G O VER
N AM E SIG N ATU RE

H AN D O V ER TAK E O V ER
ITEM H AN DED O V ER
IN IT IAL INIT IAL

GA LLEY AN D STO RES W ERE CLEAN A ND TID Y

CHIEF COO KS H AND BOO K / M ANU AL

STORE ROO M INV EN TORY AS PER ATTACH ED

INV EN TORY SHEET
COPIES O F PREVIO US INV ENTORIES / ORDERS
M EA LCOUN TS ETC.

BLA NK FORM S AS PER CH IEF CO OK S M ANU AL

PRO POSED M ENU PLA N FOR N EXT 7 D AY S

TOOLS A ND EQUIPM EN T

Additional com m ents:

This form rem ains on board, filed by m aster, and should rem ain available for inspection for a period of
24 m onth.

18
CF 11 SHIPS INSPECTION FORM

V.Ships catering is committed to ensure that the catering on board

the vessel is performed appropriately and all quality control measures
are in place.
In order to ensure all guidelines are followed as it should be, the on
board catering operation will need to be subject to inspections.
V.Ships Catering may ask Superintendents, Visitors, Agents or
trusted Suppliers to execute such inspections.
The SHIPS INSPECTION FORM directly refers to duties and
responsibilities as described within the CHIEF COOKS HANDBOOK
and/or this manual.
The Master is kindly asked to facilitate such inspections as good as
possible, including to present catering forms filed.

The person inspecting will inform the Master about any findings and
forward the form directly to V.Ships catering.

V.Ships Catering

Ships Inspection Form

Vessel

Date / Port /

YES NO YES NO
Ships Crew and Officers helpful Galley, pantry and mess clean
Access to storerooms clear Cleaning log updated
Storerooms clean and organized Catering personnel ware clean uniforms
Items are not expired or damaged and are well groomed

Stores temperatures are within norm Snacks available in mess rooms

Evidence that temperature readings are Weekly menu cycle is posted in
recorded is present. mess rooms.

If any of the above questions are answered with "NO", please provide additional comments!

Additional Comments

Inspector

Name Position Signature

19